1-1/2 lbs. lamb, cut into 2-inch cubes Salt and freshly ground black pepper 1 Tbs. lamb fat or peanut oil 1 cup chopped onion 3 Tbs. butter 1 cup burghul or cracked wheat 1 can chick-peas, drained 1. Sprinkle the lamb cubes with salt and pepper and brown on all sides in the lamb fat or peanut oil. Add the onion and cook briefly, until the onion is light brown. 2. Add the butter and enough water to cover the lamb. Simmer until the lamb is almost tender, forty minutes to one hour. 3. Rinse the burghul under cold water and squeeze to remove excess moisture. Add the burghul to the kettle and cook twenty minutes longer, or until all the liquid has been absorbed. Add the chick-peas and cook until the peas are heated through. Serve with yogurt. Serves 4. From "The New York Times International Cookbook" by Craig Claiborne